black truffle "flavored" olive oil
One of the finalists, Tracy, went before the judging panel with a dish that involved a poached egg served atop a seared risotto cake. So far, so good -- she appeared within reach of earning the coveted white apron that would allow her to pass into the next round of competition. Then, she reached for a silver cylinder and began drizzling the contents over her dish. You could see the judges visibly brace, noses a-twitching, as they surmised what was happening.
"What is that?" Joe asked sternly.
White truffle oil, Tracy chirped, clearly quite pleased with her dish and her finish and absolutely clueless as to what was unfolding.
"One of the most pungent, ridiculous ingredients ever known to chef," Ramsay said. "I can't believe you've just done that. I think you just put your apron up in flames."
"A sure sign of someone who doesn't know what they're doing," Bastianich continued. "Do you know that truffle oils are made by perfumists that have no white truffles in them?" He added: "Generally if you go to a restaurant and you see white truffle oil on the menu, it's a good reason to run away."
"But it's ... it's good," Tracy stammered (and, in her defense, though the ingredient is controversial, it is used at some pretty well-respected places ... like the French Laundry). Her face crumpled, she appeared to be on the verge of a nervous breakdown.
Joe walked over to her cooking area and dramatically tossed the cylinder of white truffle oil into the trash. In the end, Tracy promised to never, ever, ever, ever even think of adding white truffle oil to her dishes.
Just be aware a little goes a long way. They aren't bad to use since most of us aren't going to buy real truffles for everyday cooking. Enjoy it. It's a great flavor.
My guess is this. Neither me, nor you have actually had a real experience of actual Perigord black truffles, or at least not in a residential environment.
Or for clarification since I have no clue for yourself, I myself don't have that experience.